| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | French | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh asparagus |
| 1/4 | lb | Butter |
| 1/2 | c | Flour |
| 2 | c | Milk |
| Salt & freshly ground black pepper to taste | ||
| 1 | ds | Nutmeg |
| 3 | Egg yolks | |
| 1/4 | lb | Grated Swiss cheese |
INSTRUCTIONS
Select a pan in which the asparagus will be able to lie flat. Add 1/2 inch water & bring to a boil. Wash asparagus thoroughly. Place in the boiling water; cover & cook 10 minutes. Melt the butter in a separate saucepan over low heat. Stir in the flour to make a roux. Add milk & simmer 10 minutes, stirring constantly. Preheat broiler. When asparagus is done, drain & remove gently, so as not to break the tender tips, to a casserole dish. Keep warm. When milk-roux mixture has cooked 10 minutes, season with salt, pepper & nutmeg. Remove from heat & blend in egg yolks thoroughly. Pour sauce over asparagus. Sprinkle with cheese & place under broiler only until cheese turns golden brown. BAGWELLS KALAKAUA AVENUE, HONOLULU. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God wants to be your best friend”